Low-Fat Chicken and Veggie Saute |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I came up with this last night, using some ingredients I had on hand, and it was WONDERFUL!! I ate half for dinner last night over brown rice, and took the rest for lunch and ate just by itself. Very filling and healthy! Ingredients:
2 cloves garlic, minced |
1/2 cup chicken broth |
8 ounces boneless skinless chicken breasts, cut into strips |
1 (15 ounce) can whole roma tomatoes, drained and coarsely chopped (i used yellow roma tomatoes) |
4 ounces sliced fresh mushrooms (i used baby portabellas) |
3 green onions, sliced (green and white parts) |
2 cups fresh spinach, torn into pieces |
1/8 teaspoon dried parsley |
1/8 teaspoon oregano |
1/8 teaspoon basil (or 1/4-1/2 tsp. dried italian seasoning in place of parsley, oregano and basil) |
1/4 teaspoon salt |
ground black pepper, to taste |
Directions:
1. In skillet, add 1/4 cup chicken broth.
2. Add chicken and garlic, season with some salt and black pepper.
3. Over medium heat, cook until chicken is no longer pink, about 3-4 minutes, stirring occasionally.
4. Add remaining broth, tomatoes, mushrooms, green onion, and seasonings.
5. Cook for about 2-3 minutes until veggies are soft.
6. Add spinach and cook for 1-2 more minutes, stirring often.
7. Serve over hot, cooked rice or eat alone (great for lo-carbers!).
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